Prawn Cheese Soup
|Hot water||1 Cup (16 tbs)|
|Onion||1 Cup (16 tbs), finley chopped|
|Potatoes||1 Cup (16 tbs), finely chopped|
|Carrots||1⁄4 Cup (4 tbs), finely chopped|
|Celery||1⁄4 Cup (4 tbs), finley chopped|
|Chicken broth/2 tablespoons instant bouillon dissolved in 2 cups water||10 3⁄4 Ounce, diluted with 3/4 cup water (1 Can)|
|Sharp cheddar cheese||1 Cup (16 tbs), grated|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
Combine water and vegetables in 2-quart casserole.
MICROWAVE 7 to 8 MINUTES on HIGH, or until vegetables are tender-crisp.
Stir in broth, cheese, prawns, cream and peppercorns.
MICROWAVE 5 MINUTES on '8', or until hot.
Remove peppercorns and stir.
Garnish with parsley.